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Home > Canning > Canning Specifics
Canning Tuna
Tuna may be canned either precooked or raw. Preooking removes most of the strong-flavored oils. The
strong flavor of dark tuna flesh affects the delicate flavor of white flesh. Many people prefer
not to can dark flesh. It may be used as pet food.
Note: Glass-like crystals of magnesium ammonium phosphate sometimes form in canned
tuna. There is no way for the home canner to prevent these crystals from forming, but they usually
dissolve when heated and are safe to eat.
Procedure: Keep tuna on ice until ready to can. Remove viscera and wash fish well in cold
water. Allow blood to drain from stomach cavity. Place fish belly down on a rack or metal
tray in the bottom of a large baking pan. Cut tuna in half crosswise, if necessary. Precook fish by baking
at 250º F for 2-1/2 to 4 hours (depending on size) or at 350º F for 1hour. The fish may
also be cooked in a steamer for 2 to 4 hours. If a thermometer is used, cook to a 165º to
175º F internal temperature. Refrigerate cooked fish overnight to firm the meat. Peel off the
skin with a knife, removing blood vessels and any discolored flesh. Cut meat away from bones; cut out
and discard all bones, fin bases, and dark flesh. Quarter. Cut quarters crosswise into lengths
suitable for half-pint or pint jars. Fill into jars, pressing down gently to make a solid pack. Tuna may
be packed in water or oil, whichever is preferred. Add water or oil to jars, leaving 1-inch
headspace. Add 1/2 teaspoon of salt per half-pint or 1 teaspoon of salt per pint, if desired.
Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning
method used.
| Table 1. Recommended process time for Tuna in a dial-gauge pressure
canner. |
|
| Canner Pressure (PSI) at Altitudes of
|
| Jar Size
| Process Time
| 0 - 2,000 ft
| 2,001 - 4,000 ft
| 4,001 - 6,000 ft
| 6,001 - 8,000 ft
|
| Pints and Half-pints |
100 min |
11 lb |
12 lb |
13 lb |
14 lb |
| Table 2. Recommended process time for Tuna in a weighted-gauge
pressure canner. |
|
| Canner Pressure (PSI) at Altitudes of
|
| Jar Size
| Process Time
| 0 - 1,000 ft
| Above 1,000 ft
|
| Pints and Half-pints |
100 min |
10 lb |
15 lb |
|
|
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